Chicken and pear salad

6 servings

Ingredients

Quantity Ingredient
8 cups Torn greens (endive, romaine, escarole)
2 cups Shredded, cooked, chicken
Half a red onion, slivered
2 Firm ripe pears
1½ ounce Blue cheese, crumbled
⅓ cup Walnut pieces or halves, toasted

Directions

herbed croutons

In bowl, combine greens, chicken and onion. Core and quarter pears;slice into ¼ inch thick wedges and tuck into greens. Pour dressing over top. Sprinkle with cheese, walnuts and croutons. Toss before serving. Makes 6 servings.

HONEY TARRAGON VINAIGRETTE 3 tbsp white or tarragon vinegar 1 clove garlic, minced 2 tbsp minced hsallot 2 tbsp honey 1 tbsp dijon mustard 1½ tsp salt ⅓ cup walnut or olive oil In bowl, whisk together vinegar, garlic, shallot, honey, mustard,tarragon and salt. Gradually whisk in oil until thickened.

(Can be refrigerated for up to 6 hours. Whisk before using) Origin: Canadian Living, February 1992. Shared by: Sharon Stevens

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